Rating: 4.5 stars
35 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Make a quick fresh tomato sauce for this meatless pasta recipe by roasting cherry tomatoes and adding basil, parsley and goat cheese to the dish.

Recipe by Cooking Light June 2010

Gallery

Credit: Gentl & Hyers; Styling: Kendra Smoot

Recipe Summary test

total:
32 mins
Yield:
4 servings (serving size: about 1 1/3 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/3 cup cooking water. Return spaghetti to pan; set aside, and keep warm.

  • While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 3/8 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.

  • Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 3 tablespoons reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 1 tablespoon oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 1 tablespoon at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

328 calories; fat 10.8g; saturated fat 3.2g; mono fat 5.8g; poly fat 1.2g; protein 11g; carbohydrates 46.6g; fiber 3.2g; cholesterol 7mg; iron 2.7mg; sodium 376mg; calcium 48mg.
Advertisement